• In a saucepan, heat the milk over medium heat.
• In a separate bowl, whisk together the eggs, sugar, butter, maizena, flour, salt, and vanilla extract.
• Gradually add the mixture to the warm milk, whisking continuously until it thickens. Be careful not to burn the mixture. Once thickened, set aside to cool completely.
• Heat a cast iron jaffle iron on a gas burner and spray both sides with non-stick spray.
• Arrange half of the buttered bread slices on a flat surface, butter side facing out.
• Spoon an even amount of cooled milk tart filling onto each slice. Cover with the remaining bread slices, butter side out.
• Place inside the jaffle iron, close, and trim off excess crusts.
• Toast on each side until golden brown with even grid marks.
• Roll the hot jaffles in the cinnamon sugar mixture for a delicious final touch.

Notes

• Ensure the milk tart filling is completely cool before assembling to prevent leaks.
• Using thick-cut bread helps keep the filling secure inside the jaffle.
• Cast iron jaffle irons are available at most camping and outdoor stores. They are durable and retain heat well, making jaffle-making quick and efficient.

Enjoy these golden, crispy milk tart jaffles as a delightful South African-inspired dessert!